Artificial sweeteners serve as sugar substitutes in a wide array of food products, allowing individuals to reduce sugar intake while still enjoying sweetness without the calories of traditional sugar. Among the many non-nutritive sweeteners available, saccharin and aspartame stand out as two of the most widely recognized and frequently used examples. This article explores the distinct characteristics and applications of these two common sugar alternatives.
What Are Saccharin and Aspartame?
Saccharin was discovered in 1878, making it one of the oldest artificial sweeteners still in use. It is recognized by its presence in pink packets, often sold under the brand name Sweet’N Low. Chemically, saccharin is a sulfonamide derivative, a type of organic compound containing sulfur and nitrogen atoms.
Aspartame was discovered later in 1965. This sweetener is associated with blue packets, marketed under brand names like Equal and NutraSweet. Aspartame is formed from two naturally occurring amino acids, aspartic acid and phenylalanine, and a small amount of methanol.
Comparing Sweetness, Taste, and Culinary Use
Both saccharin and aspartame provide a sweetness intensity far greater than table sugar. Saccharin is 300 to 400 times sweeter than sugar. Aspartame is about 200 times sweeter.
The taste profiles of these sweeteners present notable differences. Saccharin can sometimes leave a metallic or bitter aftertaste, which some individuals perceive. Aspartame, however, has a cleaner taste that more closely mimics sugar, without a lingering aftertaste.
Their stability under heat is a major factor in culinary applications. Saccharin is heat-stable, retaining its sweetness when heated, making it suitable for baking and cooking. Aspartame, conversely, is not heat-stable; its chemical structure breaks down when heated, leading to a loss of sweetness. For this reason, aspartame is primarily used in cold beverages, yogurts, and other no-bake food items.
How the Body Processes Each Sweetener
Saccharin’s processing in the body is straightforward. When consumed, saccharin passes through the digestive system entirely unchanged. It is not absorbed into the bloodstream, nor is it broken down or used for energy. Instead, it is excreted from the body, primarily through urine.
Aspartame’s processing by the body is different, as it is broken down into its constituent parts. Upon ingestion, aspartame is metabolized into aspartic acid, phenylalanine, and a small amount of methanol. These components are absorbed and processed through normal metabolic pathways. The amino acids, aspartic acid and phenylalanine, are common dietary components found in protein-rich foods.
A Look at Health and Safety Records
Saccharin faced health concerns in the 1970s when studies in rats suggested a link to bladder cancer. Subsequent research, however, revealed that the mechanism causing bladder tumors in rats is not relevant to humans. As a result, saccharin was delisted from the U.S. National Toxicology Program’s report on carcinogens, and regulatory bodies worldwide affirm its safety for human consumption.
Aspartame has a specific consideration for individuals with phenylketonuria (PKU), a rare genetic disorder. People with PKU cannot properly metabolize phenylalanine, one of the amino acids released when aspartame breaks down, leading to its accumulation in the body. For the general population without PKU, phenylalanine from aspartame is handled through normal metabolic processes. Both saccharin and aspartame have undergone rigorous safety assessments and are approved for use by major regulatory agencies, including the U.S. Food and Drug Administration (FDA).
Identifying Sweeteners in Everyday Products
Consumers can readily identify these sweeteners by examining the ingredients list on food and beverage packaging. Saccharin is often listed simply as “saccharin” or “saccharin sodium.” It can be found in products like some diet sodas, sugar-free chewing gum, and certain canned fruits.
Aspartame will also be clearly listed in the ingredients, often as “aspartame.” It is a common ingredient in diet sodas, sugar-free yogurts, and various sugar-free desserts. Products containing aspartame carry a specific label mandated by the FDA: “Phenylketonurics: Contains Phenylalanine.”